Long ago, Bulgarian colonists brought bell pepper to Ukraine. Many of them settled in the Odessa region. And large, plump, fragrant pepper began to appear at the city markets. The sellers called it Bulgarian, implying the nationality of the people who grew it. That is why in my native Odessa the bell pepper is called “Bulgarian”. And this delicious pepper is exactly what you and I need for my recipe.
Long ago, Bulgarian colonists brought bell pepper to Ukraine. Many of them settled in the Odessa region. And large, plump, fragrant pepper began to appear at the city markets. The sellers called it Bulgarian, implying the nationality of the people who grew it. That is why in my native Odessa the bell pepper is called “Bulgarian”. And this delicious pepper is exactly what you and I need for my recipe.- Prep time: 30 minutes + 1 hour – 1 hour 30 minutes marinating
- Cook time: 5 minutes
- Servings: 2-4
- Difficulty: easy
- Course: appetizer
- Cookware: frying pan
- Cuisine: Italian
Ingredients
- 500 g bell peppers
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ sprig of rosemary
- salt
Cooking method
Step 1
Heat the oven to 180°C. Bake whole peppers for 20 minutes. Remove peppers from the oven and let them cool. Peel the peppers, remove and discard the entire core, cut lengthwise into strips. Put the pepper in a bowl, add salt and mix gently.
Step 2
Heat olive oil in a pan over medium heat, add rosemary and honey. Bring to a boil and remove from heat. Add balsamic vinegar and mix well. Pour the dressing over the pepper. Marinate for 1 hour – 1 hour 30 minutes.
My tips and tricks:
A little tip on how easily to peel baked peppers. As soon as you take the pepper out of the oven, wrap it in foil so that there are no open spots. Leave it for 10 minutes. During this time, the pepper will cool down and you can take it with your hands. And now you may peel your pepper just like that.
- 500 g bell peppers
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ sprig of rosemary
- salt
- Heat the oven to 180°C. Bake whole peppers for 20 minutes. Remove peppers from the oven and let them cool. Peel the peppers, remove and discard the entire core, cut lengthwise into strips. Put the pepper in a bowl, add salt and mix gently.
- Heat olive oil in a pan over medium heat, add rosemary and honey. Bring to a boil and remove from heat. Add balsamic vinegar and mix well. Pour the dressing over the pepper. Marinate for 1 hour - 1 hour 30 minutes.